Sneak Beans Into Your Diet With Secret Soup

As promised, here is a fabulous “cream” soup you can make from your sprouted beans. To be fair, you could also make this from any cooked white bean whether or not you sprouted it first. Using sprouted beans just makes it easier on the digestive tract. This soup is great for working beans into your family’s diet without them knowing they’re eating beans at all. And depending on what you add to it, it is gluten free, dairy free, and vegetarian. Oh, and it’s easy.

First, boil your sprouted beans in some water for 30 minutes or until softened (the original recipe from a food storage night handout says 3 cups of sprouted beans and 4 cups of water). I didn’t measure–I just put in enough water in the pot to generously cover the beans. Although any soup bean would work, to pull off the “cream” look you do want white beans here–small white beans, navy beans, any light colored bean is good.

When the beans are done boiling, put some chopped up vegetables in a pot with some water and get them cooking so they’ll be soft–you’ll add these to the soup later. I just used potatoes and carrots. And I didn’t make it vegetarian, I added some Thrive Freeze Dried Chicken to the veggie pot as well. You can chop the veggies while the beans are cooking, then while the veggies are cooking you’ll be processing the beans.

To process the beans, scoop the beans and water out of the pot a little at a time and run it all through the blender. You’ll need about twice the level of water as beans in the blender so it will mix up nicely. Blend it until it’s nice and smooth. Once it’s smooth, put it in your soup pot.

Add some seasonings–I used chicken bullion, Chef Tess Romantic Italian Seasoning, salt, pepper, and fresh garlic. This is really a versatile soup because it comes with a very mild flavor, so you get to spice it up any way you want.

Now all the creamy base of your soup is in the pot, you can add all your cooked vegetables. If your soup is plenty thick, add some or all of the water the vegetables cooked in as well.

Heat it all together for a bit and serve.

And your family will think they’re eating creamy potato soup and all the while you know they’re actually having bean soup. And that’s your little secret. Sometimes it’s just fun to be a bit sneaky in the kitchen. :)

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One cup whole corn meal has 8 grams protein.
One cup dried pinto beans has 28 grams protein.
Make your cornbread with one cup corn meal and
one cup pinto bean meal for 36 grams protein.
You may bake cornbread, make mush, or cook
pancakes for a quick satisfying meal.